食品与发酵工业2015，Vol.41Issue(2)：70-74,5.DOI:10.13995/j.cnki.11-1802/ts.201502012
大麦醇溶蛋白的流变特性
Rheological properties of hordein solution
摘要
Abstract
In this paper,barley powder was raw material to prepare hordein,and its rheological properties were studied.The results indicated that hordein solutions showed pseudoplastic fluid characteristic in 55 ％ (v/v) isopropanol solution.The protein concentration,shear rate and temperature had remarkable effects on the rheological properties of hordein.The viscosity of solution showed an ascending trend with the increasing of protein concentration and an descending trend with the increasing of the shear rate.Under the condition of 25 ℃,when the protein concentration was 10％ and 15％ (w/v),the loss modulus G" was greater than the storage modulus G'.This phenomenon showed that the protein solution could not form gel.When the protein concentration was 20％,there was a gel point with the increase of shear rate.Then the viscous solution changed into a viscoelastic fluid and the elastic elements was dominant.The heating process (25 ℃ to 90 ℃) could promote the high concentration (20％,w/v) hordein solution to produced gel.The gel temperature was 43 ℃.关键词
大麦醇溶蛋白/制备/流变特性Key words
hordein / preparation / rheological properties引用本文复制引用
赵欣,管骁,王文高,韩飞..大麦醇溶蛋白的流变特性[J].食品与发酵工业,2015,41(2):70-74,5.基金项目
国家自然科学基金资助项目(31101348) （31101348）
